Cannolis Recipe

Make the dough

In a medium bowl whisk together 2 1/2 cups flour, 2 tablespoons sugar, and 1/2 teaspoon salt. Cut in 3 tablespoons cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.

Make a well in the center. Add 1 egg yolk, 1 teaspoon vinegar and 1/2 cup sweet Marsala (or dry white) wine. Stir with a fork until dough begins to come together. If dough seems too dry, add 1 tablespoon ice water, 1 teaspoon at a time, until cohesive. Dough should be firm but pliable.

Turn dough onto lightly floured surface and knead 6–8 times until smooth. Form into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour (up to overnight).

Roll and cut

After chilling, divide dough into 2 pieces. On a lightly floured surface roll one piece very thin (about 1/16 inch). Using a 4-inch round cutter (or an upside-down glass), cut circles. Re-roll scraps and repeat until you have about 12 circles. Keep unused dough covered.

Shape shells

Wrap each dough circle around a metal cannoli tube (oiled lightly) or a tightly rolled 1-inch-diameter metal or wooden form, overlapping edges; moisten edge with a dab of water to seal. Press edges to secure.

Fry shells

Heat 3–4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry 2–3 tubes at a time (do not overcrowd) for 1–2 minutes, turning once, until golden brown and crisp. Use tongs to hold each shell on the tube while frying so it doesn't unroll. Remove and place on paper towels to drain for 1 minute, then carefully slide shells off tubes to finish draining. Repeat with remaining shells.

If desired, while still warm, roll ends in granulated sugar to lightly coat. Let shells cool completely on a wire rack. Once cool they will crisp further.

Drain ricotta

Place ricotta in a fine-mesh sieve lined with cheesecloth or paper towels set over a bowl. Refrigerate 1–3 hours or press gently to remove excess moisture. Well-drained ricotta is essential to prevent a watery filling.

Make filling

In a mixing bowl, combine drained ricotta, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and 1 teaspoon orange zest (if using). Stir or whisk until smooth. For a lighter, creamier texture, whip 2 tablespoons heavy cream to soft peaks and fold into the ricotta mixture. Fold in 1/2 cup mini chocolate chips.

Taste and adjust sweetness or flavor: add up to 1/4 cup more powdered sugar if you prefer sweeter filling or a splash more vanilla or orange zest.

Chill the filling in the refrigerator for at least 30 minutes to firm up slightly; this makes piping easier.

Fill shells

Fit a piping bag with a wide round tip (or use a zip-top bag with corner snipped). Spoon filling into the bag and pipe filling into each cooled shell from both ends until center is slightly filled and both ends show filling. Do not overfill or the shells may crack.

Dip or press the ends of each filled cannoli into chopped pistachios or candied peel/cherries as desired.

Lightly dust the assembled cannolis with powdered sugar just before serving. If you dust too early they can become soggy from humidity.

Serve immediately for best texture. Refrigerate leftovers in a single layer covered, up to 1 day; shells will soften over time. If storing shells separately from filling, keep shells in an airtight container at room temperature up to 2 days and filling refrigerated up to 3 days.